Wednesday, December 28, 2016


    Cranberry Layer
  • 24 oz fresh cranberries (2 packages)
  • 1-1/2 Cups water
  • 1 Cup sugar
  • 1 cinnamon stick
  • Custard Layer
  • 1⅓ Cups sugar
  • 3 Tbs cornstarch
  • ¼ Tsp salt
  • 4½ Cups 2% milk
  • 9 egg yolks
  • 1 Tbs vanilla extract
  • 1 Tbs butter
  • Cake
  • 1 loaf (16 oz) frozen pound cake, cut into 1″ cubes
  • 1 9×13 white cake, baked, cooled and cubed
    • Chilled whipped cream for decorating 
    • Sugared Cranberries for decorating (Recipe below)
    Cranberry Layer
  • Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.
  • Custard
  • While the cranberries are cooking..combine sugar, cornstarch and salt in a separate large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
  • Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
  • Remove from heat and stir in butter and vanilla.
  • Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.
  • Assembly
  • Place half of the cake cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
  • Top with chilled whipped cream and candied cranberries if desired.
  • Allow sugared cranberries to set for 2 hours before adding for best results.
  • 12 oz cranberries
  • 3/4 cup sugar
  • 3/4 cup water
  • extra sugar for rolling (coarse or fine)
  • Bring ¾ cup each water and sugar to a boil. Let boil about 3 minutes. Remove from heat and add cranberries in.
  • Using a slotted spoon, remove cranberries and place on a rack (reserve sugar mixture) and allow to drip dry for about 20-30 minutes. They should be tacky to the touch.
  • Place cranberries, a few at a time, back into the sugar mixture which should still be warm. Roll each cranberry in sugar and place on parchment. Let dry 1 hour before handling.
  • Note: I got this recipe from a friend who posted it on facebook.

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